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Black Bean Avocado Salsa
Prep
15 mins
Cook
0 mins
Servings
10
Difficulty
Easy
This black bean avocado salsa is one of my go to recipes when I need something fresh and satisfying without spending hours in the kitchen. Since it requires zero cooking and comes together in just fifteen minutes, it's perfect for busy weeknights or last minute potlucks. I love how the creamy avocados balance the bright citrus flavors and spicy jalapeno kick. Black beans are loaded with fiber and protein, making this salsa a genuinely nutritious choice that never feels like a healthy compromise. Best of all, most of the ingredients are pantry staples, so you probably have everything on hand right now.
Ella x
Ingredients
- 11 (15 ounce) can black beans (such as bush's®), rinsed and drained
- 11 (11 ounce) can whole kernel sweet corn, drained
- 44 roma (plum) tomatoes, seeded and chopped
- 11 small red bell pepper, diced
- 11 jalapeno pepper, seeded and minced
- ⅓ cup chopped fresh cilantro⅓ cup chopped fresh cilantro
- ¼ cup diced red onion¼ cup diced red onion
- ¼ cup fresh lime juice¼ cup fresh lime juice
- 22 tablespoons red wine vinegar
- 11 teaspoon salt
- ½ teaspoon ground black pepper½ teaspoon ground black pepper
- 22 avocados, diced
Detail level
Instructions
- 1
Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
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